Thursday, June 14, 2012

Pickled Jalapenos and Carrots

I found a recipe for pickled jalapeno peppers but I couldn't resist adding carrots.  Below is the original recipe.  To include carrots, simply double the brine recipe and add 1-2 pounds sliced carrots.

Pickled Jalapeno Peppers

This technique can be used for just about any small, hot pepper. Measurements are for 1 pound of peppers and yield approximately 2 1/2 pints. Recipe can be doubled.

1 pound of jalapeno peppers, sliced in half lengthwise
2 cups white vinegar
2 cups filtered water
2 tablespoons pickling salt

Pack clean, hot jars with peppers. Pour hot brine over top. Bubble your jars thoroughly by tapping them firmly on the countertop and using a wooden chopstick to release any stubborn bubbles. Wipe rims, apply lids and bands.

Process in a boiling water canner for 10 minutes. Store in cool, dark place for up to a year.

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